Recipe for cooking sausage-shrimp jambalaya
Recipes from Cajun Country :: Cajun Jambalaya, Gumbos and Chilies
1 lb. skinless pork link sausage
1/2 pound thick sliced bacon, cut into pieces
3 large onions, chopped
1 green bell pepper, chopped
1/2 c. minced parsley
2 cloves garlic, minced
2 bay leaves
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. cayenne
1 lb. shelled shrimp
1 1/3 (one and one-third) c. rice
Fry sausage and bacon, stirring frequently. Remove and drain all but 2 Tbsp. of fat. Add onions and pepper. Cook for 8 to 10 mins.
Add parsley, bacon, sausage, garlic, and seasonings; mix well. Place shrimp over mixture. Do not stir. Pour rice over shrimp. Add water to barely cover rice. Do not stir. Cover. Let it come to a boil; reduce heat and cook 1/2 an hour.
Remove cover. Reduce heat and continue heating for 15 mins. to dry Jambalaya.
Yields 8 servings.
